in***** Equal amount weight of carrots to butternut squash.
1Tablespoonknob / of butteroptional
Salt and Pepper for seasoning
Peel the carrots and butternut squash, and cut in to 1 inch cubes.
Place in a pan of water and cook until soft. Test with a knife to see if it is soft.
Drain the water.
****** This water is very good for making gravy or adding as stock to soups, stews etc, so you can freeze it once it is cooled, or discard.
Add the butter to the pan and using a masher, mash the carrots and squash until as lumpy or fine textured as you wish. Season with salt and pepper. You can also sprinkle a tiny amount of nutmeg and cinnamon if you wish. Then serve and enjoy!